BBQ Oysters with Pinot Gris Butter

Yield: enough for 2 dozen oysters

  • 1/2 # butter (unsalted)
  • 3 oz Pinot Gris
  • 1T chopped parsley (flat leaf)
  • 1.5 t chopped garlic
  • 1.5 t chopped shallots
  • Zest of 3/4 lemon
  • Zest of 1/3 orange
  • 1/8 t freshly ground black pepper
  • 1/8 t salt


  1. Allow butter to soften to room temperature.
  2. Place pinot gris in small non-reactive sauce pan. Reduce over medium heat to 1/4 it’s volume (you should have 1.5 T of reduced wine left). Cool to room temperature.
  3. Place butter, wine, garlic, shallots, parsley, and pepper in a medium sized mixing bowl. Zest lemon and orange with a micro-plane directly into the bowl to capture the essential oils.
  4. Mix with a wooden spoon until the wine is absorbed into the butter mixture. Taste and add salt.
  5. Use immediately, or roll it in wax paper into a “log” and store in the refrigerator or the freezer until needed. This recipe can be made several days ahead. It is best when made at least 2-3 hours ahead or the night before to allow the flavors to develop.

Note: Place oysters on a medium temperature BBQ and cover with lid. Cook them slowly until they just “pop” open. Remove from the BBQ and cut under the shell and above the oyster to release the top shell. Top with Pinot Gris butter and cook until the liquid starts to bubble inside the oyster shell.

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